Want to Live Longer? Cook at Home, Says New Study

New research published in the recent issue of the journal Public Health Nutrition found significant health benefits could exist for people who prepare home-cooked meals at least five times per week, pointing to a noteworthy connection between not just what we eat, but whether or not we’re actively participating in the process.

Of the participants, 31 percent reportedly prepared meals at home at least five times per week, 17 percent cooked two times per week at most, 9 percent cooked at home three to five times per week, and nearly half (43 percent) reported that they never cooked at home. When researchers followed up after ten years, they found that of the participants who did not die during the time period, frequent cooking was a significant factor in their health and longevity. Women, who typically do most of the cooking in Taiwan, were reported to live longer than men.

Home prepared meals often contain fresher fruits and vegetables and use less sodium, artificial ingredients or unhealthy trans fats in preparation.

The study news comes on the heels of another report showing that 96 percent of American family-style restaurants exceed the USDA recommendations for saturated fat and sodium on most menu items, both of which have been linked to serious health risks including diabetes, obesity, heart disease and hypertension.

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. www.jillettinger.com.

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